This goes well on salads, vegetable dig, chicken, etc. It is American's favorite dressing, but the original ingredients are replaced with questionable chemicals. Here is a healthy version!
1/2 cup (120 ml) organic milk (or dairy-free almond milk)
1 Tbs. (15 ml) organic lemon juice
1/4 cup (60 ml) organic plain or Greek yogurt (or diary-free almond yogurt)
2 Tbs. (30 ml) minced parsley
1/2 tsp. (2,5 ml) each: onion powder and black pepper
pinch of dried dill and garlic powder
1. Whisk together the milk and lemon juice in a small bowl.
2. Let it set for 5 minutes.
3. Whisk in the yogurt until smooth.
4. Stir in the dry ingredients.
5. For a thinner consistency, add more milk.
6. For a dip, sprinkle some parsley or chives on top.
-modified "Spring 2015/Natural Choices"
1 Tbs. (15 ml) organic lemon juice
1/4 cup (60 ml) organic plain or Greek yogurt (or diary-free almond yogurt)
2 Tbs. (30 ml) minced parsley
1/2 tsp. (2,5 ml) each: onion powder and black pepper
pinch of dried dill and garlic powder
1. Whisk together the milk and lemon juice in a small bowl.
2. Let it set for 5 minutes.
3. Whisk in the yogurt until smooth.
4. Stir in the dry ingredients.
5. For a thinner consistency, add more milk.
6. For a dip, sprinkle some parsley or chives on top.
-modified "Spring 2015/Natural Choices"
